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ผลงานตีพิมพ์ในวารสารวิชาการPhysicochemical characteristics and sensory optimisation of pineapple leather snack as affected by glucose syrup and pectin concentrationsผู้แต่ง: Chanchira Phimpharian,,  Dr.Anuvat Jangchud, Associate Professor , Dr.Kamolwan Jangchud, Associate Professor , Dr.Nantawan Therdthai, Associate Professor , Witoon Prinyawiwatkul, Hong Kyoon No, วารสาร:     
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การประชุมวิชาการDevelopment of isoflavone aglycone-enriched soy germ flour: effects of soybean varieties, harvest seasons, and processing conditions.ผู้แต่ง:Sriwiang Tipkanon, Dr.Penkwan Chompreeda, Associate Professor , Mr.Vichai Haruthaithanasan, Associate Professor , Dr.Thongchai Suwonsichon, Associate Professor , Professor Witoon Prinyawiwatkul, Dr. Hong Kyoon No, การประชุมวิชาการ: |
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ผลงานตีพิมพ์ในวารสารวิชาการAntioxidant activity, free gamma-aminobutyric acid content, selected physical properties and consumer acceptance of germinated brown rice extrudates as affected by extrusion processผู้แต่ง:Dr.Parisut Chalermchaiwat, Assistant Professor , Dr.Kamolwan Jangchud, Associate Professor, Dr.Anuvat Jangchud, Associate Professor, Mrs.Chulaluck Charunuch, Professos Dr. Witoon Prinyawiwatkul, วารสาร:  |
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การประชุมวิชาการExtruded healthy snacks containing mushroom and brown rice: effects of mushroom type, seasoned coating and health benefit information on consumer liking, salty taste expectation, emotion, and purchase intentผู้แต่ง:นางสาวเบ็ญจรัตน์ เทพสงเคราะห์, Dr.Kamolwan Jangchud, Associate Professor, Dr.Anuvat Jangchud, Associate Professor, Prof. Witoon Prinyawiwatkul, การประชุมวิชาการ: |
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 หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Consumer Acceptance and Purchase Decisions of Butter Cake from Jasmine Rice Flour) ผู้เขียน:Amporn Sae-Eaw, ดร.เพ็ญขวัญ ชมปรีดา, รองศาสตราจารย์, ดร.ธงชัย สุวรรณสิชณน์, รองศาสตราจารย์, นายวิชัย หฤทัยธนาสันติ์, รองศาสตราจารย์, Witoon Prinyawiwatkul สื่อสิ่งพิมพ์:pdf AbstractThe objectives of this study were to evaluate and identify consumer sensory attributes influencing product acceptance and purchase decision, and to predict overall acceptance and purchase decision of butter cake from Jasmine rice flour. Four butter cake formulations were prepared from Jasmine rice flour with varying particle sizes: less than 80, 100, 120 and 150 mesh size. Consumers (n=700) evaluated their acceptability of seven sensory attributes using a 9-point hedonic scale. Overall acceptance and purchase decision were also determined with a binomial (yes/no) scale. Data were analyzed (?=0.05) using ANOVA, MANOVA, Descriptive Discriminant Analysis (DDA) and Logistic Regression Analysis (LRA). Result indicated at least 71% of consumers accepted all products and greater than 56 % would purchase the products if commercially available. ANOVA results indicated all products were accepted with overall liking scores greater than 6.0. Results from MANOVA and DDA indicated the Jasmine rice butter cake products were differentiated by appearance acceptability (overall appearance and crumb color) with a canonical correlation of 0.67-0.84. Results from LRA indicated overall liking and flavor were the two most influential attributes determining overall acceptance and purchase decision. Based on the full logit model, overall acceptance and purchase decision could be predicted with 82% and 76% accuracy, respectively. |